| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 4 |
|
Boneless pork loin chops; (1/2-inch-thick) |
|
|
Dried rubbed sage |
|
|
All purpose flour |
| 2 |
|
Pears; peeled, cored, |
|
|
; thinly sliced |
|
|
; (about 1 pound) |
| 1/3 |
c |
Dry white wine |
| 2 |
tb |
Sugar |
| 2 |
tb |
Chopped crystallized ginger |
INSTRUCTIONS
Heat oil in heavy large skillet over medium heat. Season pork with dried
sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to
skillet and saute until brown, about 3 minutes per side. Transfer to
platter.
Drain fat from skillet. Add pears and saute over medium heat 2 minutes.
Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat
to high and boil until pears are tender and syrup is thick, about 5
minutes. Return pork and any accumulated juices to skillet. Simmer just
until cooked through, about 1 minute. Season to taste with salt and pepper.
Arrange pork on plates. Spoon sauce over and serve.
Serves 4.
Bon Appetit November 1994
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